1. Preheat oven to 375 F. Combine cookie crumbs, granulated sugar,melted butter and egg white. Stir thoroughly with a fork. Press into tartlet tins, making sure to form strong edges. Bake for 8-10 minutes, until golden browned. Transfer to a cooling rack. When almost cool but still a bit warm, gently turn each tartlet over onto your hand and tap lightly. Remove tin,gently turn tarlet shell over and return to rack to cool completely. Repeat with remaining tartlets.

3. Wash berries and out into bowls lined with paper towels. Cover with plastic srap and chill untilneeded.

4. Using a spatula, transfer each cooled tartlet shell onto a serving plate..Divide the marscarpone filling evenly among them, then pile the berries on top. Garnish with lemon zest, dusting of confectioners' sugar and place fresh mint on top....